Ingredients
Method
- Whisk the warm milk, yeast, and 1 tablespoon of sugar in the bowl of your stand mixer. Cover and let sit for 5 minutes.
- Add the remaining sugar, eggs, melted butter, vanilla extract, salt, nutmeg, and 1 cup of flour. Beat on low speed for 30 seconds, then add the remaining flour and beat on medium speed until dough pulls away from the sides.
- Knead the dough in the mixer for 5-7 minutes or by hand on a lightly floured surface. The dough should be soft and slightly tacky.
- Lightly grease a large bowl and place the dough inside, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-2 hours, until doubled.
- Punch the dough down and turn it out onto a floured surface. Flatten the dough into a ½ inch thick oval. Add berries to one half and fold the dough over to enclose the berries. Seal the edges and cut the dough into strips.
- Mold each strip into a round shape, ensuring the berries stay inside. Place on a lined baking sheet and cover. Let rest while heating oil.
- Heat oil in a large heavy-bottomed pot to 350°F using a candy thermometer. Carefully fry 2 fritters at a time for 1-2 minutes on each side or until golden brown. Remove with a slotted spoon and place on a cooling rack.
- For the glaze, purée the strawberries and mix with powdered sugar, cream, and vanilla extract. Whisk until smooth, adjusting with more cream or sugar if needed.
- Dunk each fritter into the glaze and place back onto the rack. Let excess glaze drip off and set for about 20-30 minutes.
Nutrition
Notes
These homemade fritters are a true indulgence, bursting with fresh berries and glazed with a silky strawberry topping. Best enjoyed fresh, but they store well for up to 3 days.